Green Curry With Lake Trout and Green Beans

Name: Green Curry With Lake Trout and Green Beans
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Indian, Asian
Ingredients: 2 Tbsps Asian fish sauce; 237 milliliters baby eggplants, cut into 1/2-inch cubes; 8 basil leaves (preferably Thai), roughly chopped; 2 Tbsps palm sugar or brown sugar; 397 grams coconut milk; 118 milliliters chicken stock; 237 milliliters green beans, trimmed, and cut into 1 1/2-inch segments; 4 Tbsps green curry paste; 1 lime; 118 milliliters frozen peas; 227 grams lake trout or salmon fillet, skinless, cut into 1-inch cubes

The recipe Green Curry With Lake Trout and Green Beans could satisfy your Indian craving in about 30 minutes. This recipe serves 3. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 528 calories, 22g of protein, and 39g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of peas, baby eggplants, beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Without shaking the coconut milk can, remove the lid and spoon off a 1/4 cup of the thick cream on top.

Ingredients you will need

Coconut Milk

Cream

Transfer this to a 12-inch non-stick skillet, and turn the heat to medium-high. When the fat separates and liquid starts to sizzle, stir in the green curry paste and reduce the heat to medium-low. Cook, stirring occasionally, until the paste is very fragrant, about 3 minutes.

Ingredients you will need

Green Curry Paste

Equipment you will use

Frying Pan

Add the green beans and eggplant and stir well with the curry paste. Cook, stirring occasionally, until coated in the curry paste and starting to soften, about 3 minutes.

Ingredients you will need

Curry Paste

Green Beans

Eggplant

Pour in the remaining coconut milk, stir to combine, and then bring to a boil over medium-high heat. Reduce heat to maintain a steady simmer, and cook for seven minutes.

Ingredients you will need

Coconut Milk

Add the frozen peas and fish pieces, and continue cooking until they are almost cooked through, about 3 minutes.

Ingredients you will need

Fish

Peas

Add fish sauce, chicken stock, and sugar and stir to dissolve sugar. Simmer for 1 minute longer.

Ingredients you will need

Chicken Stock

Fish Sauce

Sugar

Remove from off the heat, add most of the Thai basil.

Ingredients you will need

Thai Basil

Add lime juice to taste.

Ingredients you will need

Lime Juice

Serve the curry in bowls with white rice on the side.

Ingredients you will need

White Rice

Curry Powder

Equipment you will use

Bowl

Garnish with remaining Thai basil.

Ingredients you will need

Thai Basil

Equipment

Frying Pan

Bowl

Ingredients

Servings:

2Tbsps

Asian fish sauce 237milliliters

baby eggplants, cut into 1/2-inch cubes 8

basil leaves (preferably Thai), roughly chopped 2Tbsps

palm sugar or brown sugar 397grams

coconut milk 118milliliters

chicken stock 237milliliters

green beans, trimmed, and cut into 1 1/2-inch segments 4Tbsps

green curry paste 1

lime 118milliliters

frozen peas 227grams

lake trout or salmon fillet, skinless, cut into 1-inch cubes

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Aichenberg Premium Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.